Description
This Blooming Chicken Quesadilla Ring is a fun and flavorful twist on classic quesadillas. Layered and baked in a ring shape, it combines seasoned chicken, sautéed peppers and onions, creamy cheeses, and a blend of spices wrapped in crispy flour tortillas. Perfect for parties or family gatherings, it’s served with salsa, guacamole, and sour cream for dipping.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion, thinly sliced
- 2 bell peppers (red, yellow, green or orange, or combination), sliced
- 3 green onions, thinly sliced (for garnish)
Chicken Mixture
- 3 cups cooked chicken, shredded (rotisserie or homemade)
- 8 ounces cream cheese, at room temperature (1 brick, 250 grams)
- ¼ cup sour cream (or plain Greek yogurt)
- 1 tablespoon lime juice
- ¼ cup shredded mozzarella cheese
- ¼ cup shredded cheddar cheese
- 1½ tablespoons taco seasoning
Tortillas and Cheese for Assembly
- 12 medium flour tortillas (10″–12″ diameter)
- Additional ¼ cup shredded cheddar cheese
- Additional ¼ cup shredded mozzarella cheese
Other
- 2 tablespoons olive oil
- Cooking spray or oil, for brushing
- Salsa, for serving
- Guacamole, for serving
- Sour cream, for serving
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a large baking sheet or pizza tray with parchment paper or grease it lightly with foil to prevent sticking.
- Sauté Vegetables: In a large frying pan or skillet over medium heat, add 2 tablespoons of olive oil, then the thinly sliced onion and the sliced bell peppers. Sauté for about 5 to 6 minutes, stirring often, until the vegetables soften and turn golden brown. Remove from heat and set aside to cool.
- Prepare Chicken Filling: In a large bowl, combine the softened cream cheese, sour cream, lime juice, shredded mozzarella, shredded cheddar, and taco seasoning. Mix until smooth and evenly combined.
- Add Chicken and Veggies: Gently fold in the shredded cooked chicken and the cooled sautéed onions and peppers until well incorporated. Set the filling aside.
- Prepare Tortillas: Slice each of the 12 medium flour tortillas in half to create 24 semicircles.
- Fill Tortillas: Evenly distribute the chicken mixture onto each tortilla half with about 1.5 to 2 tablespoons per piece. Spread the filling leaving a small border around the edges to help rolling.
- Roll Cones: Roll each tortilla half into a cone shape, rolling tight enough to hold the filling but not so tight that the filling squeezes out.
- Arrange Base Layer: Place a small round bowl in the center of your prepared baking tray. Arrange half of the rolled cones around the bowl with the pointed ends touching the bowl to form a ring base.
- Add Cheese Layer: Sprinkle half of the additional shredded cheddar and mozzarella cheeses over the base layer of cones.
- Add Top Layer: Arrange the remaining cones on top of the base layer to create a second ring. Sprinkle the rest of the cheddar and mozzarella cheeses on top.
- Remove Bowl: Carefully remove the bowl from the center, leaving a hollow ring in the middle.
- Prep for Baking: Spray the edges of the tortillas generously with cooking spray or brush lightly with oil to help them crisp during baking.
- Bake: Bake the quesadilla ring in the preheated oven on the middle rack for 15 to 20 minutes, or until the cheese is melted and the tortilla edges are crispy and golden brown.
- Garnish and Serve: Transfer the quesadilla ring carefully to a serving platter. Optionally, garnish the top with the thinly sliced green onions for extra flavor and color.
- Serve with Dips: Place a bowl of salsa in the center of the ring. Serve with additional small bowls of sour cream and guacamole on the side. Enjoy your festive and delicious blooming chicken quesadilla ring!
Notes
- For a lighter option, consider using Greek yogurt instead of sour cream.
- You can customize the bell peppers’ colors to make the dish more vibrant and appealing.
- If you prefer spicier flavors, add a pinch of cayenne or hot sauce to the chicken filling.
- Ensure the cream cheese is at room temperature for easier mixing.
- Use freshly cooked or leftover rotisserie chicken to save time.
- This recipe can be made ahead — prepare the cones and refrigerate, then bake just before serving.
